ELearning acceptance in hospitals: continuing medical education of healthcare professionals

ELearning provides healthcare professionals an interesting alternative of participating to Continuing Medical Education (CME) activities. It offers the possibility to attend courses at a distance, and it allows creating personal learning schedules without needing to leave the job or the family. Hospitals can choose to organize CME activities for their employees and therefore may also opt to offer eLearning activities. The research studies eLearning acceptance in the CME of healthcare professionals in hospitals, it wants to compare the findings to eLearning acceptance in the corporate sector and to create a guideline for continuing education managers devoted to the organization of educational activities for healthcare professionals who work in hospitals. The study leads to the creation of an eLearning Readiness Index for the Continuing Medical Education of healthcare professionals (eCMERI) with the purpose of helping CME managers to promote, organize and decrease the number of dropouts from eLearning activities. The hospital sector seems to widely differ from the corporate field as far as an eLearning Readiness Index is concerned; hospitals require more complex guidelines to organize and promote eLearning than companies. Furthermore, dissimilar priorities are required to encourage eLearners to participate to the activities, which points out different requirements in the two fields

boasblog papers. Thinking About the Archive & Provenance Research

In the debate about the colonial past of ethnographic museums in Western Europe, provenance research has emerged as a central method for researching colonial legacies and addressing museums’ need for decolonisation. Researchers have started to investigate colonial era collections systematically to create a sound basis for dealing with these collections in the future. As a consequence, they are increasingly seen as archives in themselves. What has been lacking, however, is a debate about the theoretical implications of this approach – what are the implications of such an archival perspective and what kinds of knowledge can provenance research create? To find answers to this question, the authors of this volume engage with a range of materials – from the famous Benin Royal Collections to a seemingly insignificant Egyptian doll. They approach these materials sometimes on a theoretical, sometimes on a very practical level to offer their different visions of what a theoretically grounded provenance research may look like

Pro-inflammatory Diet Pictured in Children With Atopic Dermatitis or Food Allergy: Nutritional Data of the LiNA Cohort

Background: Lifestyle and environmental factors are known to contribute to allergic disease development, especially very early in life. However, the link between diet composition and allergic outcomes remains unclear. Methods: In the present population-based cohort study we evaluated the dietary intake of 10-year-old children and analyses were performed with particular focus on atopic dermatitis or food allergy, allergic diseases known to be affected by dietary allergens. Dietary intake was assessed via semi-quantitative food frequency questionnaires. Based on these data, individual nutrient intake as well as children’s Dietary Inflammatory Index (C-DIITM) scores were calculated. Information about atopic manifestations during the first 10 years of life and confounding factors were obtained from standardized questionnaires during pregnancy and annually thereafter. Results: Analyses from confounder-adjusted logistic regression models (n = 211) revealed that having atopic outcomes was associated with having a pro-inflammatory pattern at the age of 10 years: OR = 2.22 (95% CI: 1.14–4.31) for children with atopic dermatitis and OR = 3.82 (95% CI: 1.47–9.93) for children with food allergy in the first 10 years of life Conclusion: A pro-inflammatory dietary pattern might worsen the atopic outcome and reduce the buffering capacity of the individual against harmful environmental exposures or triggers. For pediatricians it is recommended to test for the individual tolerance of allergenic foods and to increase the nutrient density of tolerable food items to avoid undesirable effects of eating a pro-inflammatory diet

Pro-inflammatory Diet Pictured in Children With Atopic Dermatitis or Food Allergy:Nutritional Data of the LiNA Cohort

Background: Lifestyle and environmental factors are known to contribute to allergic disease development, especially very early in life. However, the link between diet composition and allergic outcomes remains unclear. Methods: In the present population-based cohort study we evaluated the dietary intake of 10-year-old children and analyses were performed with particular focus on atopic dermatitis or food allergy, allergic diseases known to be affected by dietary allergens. Dietary intake was assessed via semi-quantitative food frequency questionnaires. Based on these data, individual nutrient intake as well as children’s Dietary Inflammatory Index (C-DII™) scores were calculated. Information about atopic manifestations during the first 10 years of life and confounding factors were obtained from standardized questionnaires during pregnancy and annually thereafter. Results: Analyses from confounder-adjusted logistic regression models (n = 211) revealed that having atopic outcomes was associated with having a pro-inflammatory pattern at the age of 10 years: OR = 2.22 (95% CI: 1.14–4.31) for children with atopic dermatitis and OR = 3.82 (95% CI: 1.47–9.93) for children with food allergy in the first 10 years of life. Conclusion: A pro-inflammatory dietary pattern might worsen the atopic outcome and reduce the buffering capacity of the individual against harmful environmental exposures or triggers. For pediatricians it is recommended to test for the individual tolerance of allergenic foods and to increase the nutrient density of tolerable food items to avoid undesirable effects of eating a pro-inflammatory diet.</p

Stimulanzienkonsum im Nachtleben

Neben Alkohol, Tabak und Cannabis gehören Stimulanzien zu den meist konsumierten psychoaktiven Substanzen im Nachtleben. die Auswertung von Daten zu Freizeitdrogenkonsumierenden, die im Rahmen von Schweizer Nightlife-Präventionsangeboten sowie Drug checking erhoben worden sind, zeigen, dass der Konsum von Kakain, Amphetamin und Ecxtasy sowie der Mischkonsum mit Alkohol für einen beträchtlichen Teil der Befragten zu einer typischen Partynacht dazugehören. Substanzspezifische Risiken, Zusammensetzung illegaler Stimulanzien und riskante Kosnummuster stellen bedeutsame Faktoren für die Gesundheit der Konsumierenden dar

Enterococcus spp. in Brazilian artisanal cheeses:Occurrence and assessment of phenotypic and safety properties of a large set of strains through the use of high throughput tools combined with multivariate statistics

Traditionally fermented food generally has unique sensorial aspects due to its high microbial diversity, being broadly consumed worldwide. Despite this, some Vancomycin-Resistant-Enterococci (VRE) can occur in these products, which raises questions about their safety. Thus, this study tries to assess information about the occurrence of Enterococcus strains in traditional Brazilian cheese samples collected from the five main regions as well as the characterization of their phenotypic (proteolytic, lipolytic and bacteriogenic potential) and safety (hemolysin activity and growth at commercial VRE selecting media) aspects. A total of 1669 lactic acid bacteria were isolated, of which 605 (36.2%) were identified as Enterococcus by 16sRNA sequencing. Out of these, E. faecium (58.7%) was identified as the dominant species, followed by Enterococcus faecalis (31.8%), Enterococcus durans (4.8%), Enterococcus hermanniensis (1.6%) and Enterococcus gilvus (1.6%). All the data were analyzed by multivariate statistics, and the findings highlighted the presence of Enterococcus as a naturally component of indigenous microbiota of Brazilian artisanal cheeses, mostly in the cheeses of Marajó, Coalho, and Manteiga, possibly as a consequence of their heat resistance and the curd cooking step applied during the process in these regions. The majority of the identified Enterococcus (63.1%) did not produce β-hemolysin and were not resistant to vancomycin. Interestingly some of these strains (21.4%) were able to inhibit Listeria monocytogenes ATCC 35152, mostly isolates from Serrano, Colonial, and Minas artisanal (from Cerrado microregion) cheeses. Also, 10.2 and 11.8% of them have shown moderate to high proteolytic and lipolytic activity, respectively. Anti-listerial activity is of most interest as it can contribute to reduce risk of listeriosis due to dairy products consumption, while proteolysis and lipolysis are responsible for some remarkable features (e. g. flavor, taste, and texture) of fermented foods. In summary, this study represents a contribution towards revealing some phenotypic and safety traits of a large set of strains of Enterococcus strains through the use of multivariate statistics combined with high throughput tools